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Teriyaki HempFu with Mixed Veggies


Teriyaki sauce mix:

1/2 cup chopped red onions

1/2 cup chopped tomatoes

1/4 cup of shallots

1/2 cup chopped scallions

1/2 cup of chopped ginger (first slice ginger thin then soaked overnight in coconut aminos)

1 cup of sliced baby bello mushrooms

1 tbsp sea moss gel

1 1/2 cup



Set pot to medium high and coat with toasted sesame oil.

Add onions, tomatoes, shallots, ginger, and scallions and saute until onions are translucent.

Add sliced mushrooms and mix well.

Add 1 1/2 cup of teriyaki sauce

Add 1/2 cup of coconut aminos

Add 1 heaping tablespoon of sea moss gel

Add 1 tbsp of A. Vogel Trocomare - Natural Fine Sea Salt Infused With Organic Herbs and Vegetables

Add 2 cups of water and set heat on low.

Hemp Tofu:

Distributor: Whole Foods


After purchasing the original hempfu, cut 1/8- 1/4 slices as shown in our video.

Place in plastic bag.

Add 2 tbsp of A. Vogel Trocomare - Natural Fine Sea Salt Infused With Organic Herbs and Vegetables

Add 1 cup of coconut aminos

Let mix soak for at least 3 hours before use. Best if left in the fridge overnight.

Place HempFu slices in glass baking tray and generously add the sauce that is cooking on low.

Cover each piece and place baking tray in oven at 350-400 degrees for 30 minutes.

Add more sauce during baking process if necessary.

Mixed Veggies:

8 cups of chopped kale

1 1/2 cups of chopped zucchini

1 1/2 cups of chopped yellow squash

1 cup of chopped asparagus

1 cup of each: red, yellow, orange bell peppers

A cup of thinly sliced mushrooms.


Place all contents on baking tray starting with the kale first.

Add your sauce from the stove on the top of this mix generously until all vegetables are completely covered.

Place in the oven at 350-400 degrees for about 30 minutes.

Once the time has elapsed for baking, the results should look similar to the two pics below.

Final instructions:

Remove from oven. Plate the contents and enjoy. We added some forbidden rice to our recipe for more flavor volume.

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